3 April 2013

Liberated Lasagna with Arugula-Basil Pesto and Oven Roasted Tomato Sauce For Two

I think it would be safe to say that we all have recipes on our culinary bucket lists from magazines, treasured cookbooks, folders on our computers, or even in recipe index boxes that we have every intention of preparing in our kitchens...one of these days. Our lists get longer, the seasons change and we have short term memory lapses. I am guilty as charged. Some time ago, maybe even a few years ago, I had an "Aha" moment when I came across a recipe for a free-form lasagna from a friend of mine. When visiting friends in Vancouver last summer I purchased a package of Striped Lasagna Primavera sheets from Borgo de' Medici Pasta factory in Tuscany from an Italian market. But it has taken until today for all the stars to line up and this dish to come to fruition. What was my inspiration? Why today? It was more of a use up what you have in the refrigerator kind of a day. I had tomatoes, arugula, basil and a well stocked pantry and a longing for the hot, lazy days of summer.
In this in-between season tomatoes are more like ping pong balls than the sun-kissed visions we long for and are just as flavourless. While I was puttering around the house today I tucked a pan of store-bought tomatoes into the oven, came back 45 minutes later, and had a peak. Roasting concentrates and caramelizes the flavour of cherry tomatoes. The roasted tomatoes become a versatile ingredient, perfect for tossing into pasta or salads, layering on sandwiches, or just using as a terrific side dish for grilled or roasted meats. They keep in the refrigerator for a week (or longer, if you can manage not to eat them all first), and you can freeze them, too. We can certainly use this method this time of year while we are longing for warmer weather. We need to be patient just a little longer for sun-ripened tomatoes; mother nature needs time. Their intense flavour was perfect for this free form lasagna. I roasted them with some herbs, garlic and onion and blended them into an unctuous sauce saving a few for a pop of a garnish on top. The recipe below is for 2, so, you will have some leftover tomato sauce, so, perhaps add diced olives or capers, and spoon it over sautéed or baked chicken breasts; thin with broth, water, or heavy cream for a hot soup; or drizzle over broiled seasonal halibut.

The cooked lasagna noodles are cut into squares, brushed lightly with basil-arugula pesto and layered with this intensely flavoured roasted tomato sauce. Add a few slices of moist buffalo mozzarella cheese, a quick trip into a hot oven on individual plates, and out comes these gorgeous dishes, the epitome of rustic elegance. That is the basic template since you are limited only by your imagination. For your own twist on this twist layer your noodles with lightly grilled zucchini or eggplant, roasted and peeled red peppers, wild mushrooms, or cooked winter squash, crumbled Italian sausage; the possibilities are endless.

But wait, you're saying, that's not lasagna. Well, in my home it will be from now on throughout the summer months. It's quick, it's easy and is open to any interpretation. As you all know a traditional lasagna is an all afternoon affair from the making of the lovingly cooked ragù to the white sauce or "besciamella." From there you need to layer and bake, and allow it to cool slightly before you dig in. But strip away some of the lushness, pare the dish down to its essentials, and something new appears. You'll find that this lighter touch lets each ingredient shine through.

This looks like a large portion, but the size of the plate is deceiving.

In a large, glass baking dish, toss the tomatoes with the oil, onion, garlic, balsamic vinegar, red pepper flakes (if using), salt, and pepper. Roast until the tomatoes are tender, stirring occasionally, 45 minutes to an hour. Remove from the oven and add the basil, parsley, and oregano. Transfer mixture (including juices) to a blender; pulse several times, until smooth, (alternatively use a stick or immersion blender).

Place 1/2 cup oil basil leaves, arugula, Romano cheese, pine nuts, garlic, and lemon zest in processor. Process to a thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. If so, pour a thin layer of oil over pesto; cover and chill.)

Layers of creamy buffalo mozzarella, pesto and roasted tomato sauce

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

This caught my eye immediately Val! The colors are beautiful, it's nice and light and just perfect for summer, but I would have it now if I could find those sheets, I have seen the twisted and bow ties but never this! Love it!

Gorgeous is right! Wow, Val, this is a spectacular dish. I love your simplified version of lasagna. I can't wait to try this. I have never seen pasta like that and hope I can find something similar. Beautiful.

How can anyone say, "not lasagna"? The word lasagne simply refers to the style of noodle. Broad flat noodles with curly edges are called lasagne (plural, lasagna singular). In fact, if you are using vegetables or tortillas instead of noodles,then it's not lasagne!

This looks lovely. Some of my favorite ingredients. There is a great restaurant in NYC called Lasagna that specializes in doing little individual baked dishes like this. Some people might call it inauthentic, but the noodles are correct!

One of my favorite 'summer' lasagnes is just layers of pureed summer tomatoes, lots of basil leaves and fresh mozzarella - barely warmed (the noodles cooked first, of course). This looks delicious - I love the stripes!

I recognized these rainbow noodles from my last trip to Tuscany. These rainbow lasagna noodles are so vibrant and pretty just like your lasagna which is much more lighter and fresher than traditional lasagna. Your pesto and arugula sauce sound divine. You are making me miss Italy. Chow, BAM

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.